The Diet of Leonardo Da Vinci : Secrets for Eating Your Way to Genius

By: Heather Shanks

 Imagine a colleague who effortlessly draws up the perfect storyboard for a critical ad campaign, then gives a flawless profit and loss presentation at a press conference. After that, he heads off to teach a course on the latest in string theory.  To top off the day, he leads a book club discussion on the nuances of Thoreau, all while exuding charm, fitness and impeccable taste. Could such a person be real? Yes, indeed. Change a few details and that colleague would be the eminent Leonardo da Vinci, renowned Renaissance artist, scientist, sculptor and mathematician. Impressive by any standards, his giant mind produced a legacy that captivates us even today.

The real question is, can we all be so inclined toward the sort of enigmatic ability and creative genius that Da Vinci seemed to possess in spades? In his book, How to Think Like Leonardo da Vinci: 7 Steps to Genius Every Day, author Micheal J. Gelb gives us insight into the personal habits of the man, the myth, the legend, driven by his fascination with the mind-body connection. Da Vinci knew that the mind cannot function in isolation, and that the foundation for a strong mind is a healthy body.  Breakthroughs in neuroscience affirm Da Vinci”s timeless wisdom; what you eat has a profound influence on brain function in areas such as memory, learning, creativity and problem-solving. While genius can”t be packaged, by making small changes to our daily routine, we may be able to use these habits as a template to stir up our own inner genius.

Habit 1:  Eat in Moderation

A period known for extravagance, the Renaissance also placed significant value on balance.  Many great minds of that time, including Da Vinci, sought balance in knowledge, in work and play, even in eating.  Overeating and undereating each create a state of imbalance in the body which can be avoided by moderation. 

Why it Still Makes Sense

Research is solid on the damaging long-term effects of overeating on the body and the mind.  Less familiar, though, are its effects on day-to-day performance.  Eating too much in one sitting causes increased blood flow to the stomach, in turn reducing blood flow and, therefore, oxygen and nutrients to the brain. A reduction in the brain’s oxygen supply results in mental nuisances such as fatigue and fuzzy thinking.  

How to Do it Today

Listening to your body’s feedback is key to finding balance at mealtime.  Instead of rushing through your meal, eat slowly and chew each bite carefully.  Giving your food time to reach your stomach allows your body to register satiety.  Make sure that you don”t eat beyond your hunger level, which will leave you uncomfortable and sluggish. 

Habit 2: Enjoy the Experience

How many times this week have you ‘dined’ either in the car or at your desk between meetings?  Do you remember whether you even liked the food?  If not, a lesson from Leonardo is in order.  He reveled in the experience of feeding his body, and he used that experience to give his mind a delightful respite from concentrated thought, resulting in bursts of inspiration and creativity.

Why it Still Makes Sense

Experiential dining stimulates your creative side and gives your mind aesthetic pleasure.  The sight of a perfectly red tomato against a stark white plate, the sound of the crisp crunch of the carrot, the aroma of sautéed garlic and olive oil; each is a feast for your palate and your mind.  Not only will the food stimulate your senses, but Eating the Moment author and psychologist Pavel Somov says that eating mindfully also reduces stress. 

How to Do it Today

Eat in front of a real table instead of a television.  Set the table with attractive dishes.  Add fresh flowers, a candle and your favorite music.  If you have company, laugh often and enjoy your conversation.  If you are alone, relish the solitude.  Experience the meal with all of your senses: sight, smell, taste, touch and feel.

Habit 3:  Eat Fresh, Natural Foods 

Da Vinci recognized the close association between nature and humanity.  What you eat does, in some sense, become a part of who you are.  Although Leonardo was a vegetarian, you can incorporate this principle without giving up the foods you love.  The key is to concentrate on eating fresh foods that are as close to their natural state as possible.

Why it Still Makes Sense

Your energy levels and zest for life are tied closely to the quality of the foods you eat.  The Society for Neuroscience recently released a report showing that brain pleasure centers become progressively less responsive in rats fed a diet of high-fat, high-calorie food.  Consistently eating nutritionally-empty foods not only promotes disease, it also steals your ability to experience enjoyment. 

How to Do it Today

Next time you shop for food, take a few minutes to examine the ingredient list on each item.  If the product has a long, unfamiliar ingredient list, put it back!  Chemicals and foreign additives in food force your body to work harder for fewer nutrients.  Instead, choose cruciferous vegetables like broccoli, shown to aid in preventing cancer, or vitamin C rich mangoes to boost your immune system.

Habit 4: Minimize Sugars

Balance in the diet brings calm to the mind. Relying on his own true and untainted experience to guide his work, Da Vinci strove to keep his mind clear and unaffected. Short term sugar highs resulting in mid-afternoon energy slumps would have stood in the way of the Maestro”s genius.

Why it Still Makes Sense

We all need some sugar intake to function properly.  Too much sugar, however, stands in the way of optimal brain function.  Scientists at Georgia State”s Neuroscience Institute and Department of Psychology have discovered a link between consumption of fructose and diminished memory function. 

How to Do it Today

Keep your meals simple and unprocessed.  A good rule of thumb is to fill the bulk of your plate with veggies and fruits, then add some lean protein.  Use breads, pastas and desserts as add-ons rather than the main course.  Experts also recommend that you avoid large amounts of pasta, white bread and sugary snacks before any important mental tasks.

Habit 5: Drink Water

Leonardo’s journals illustrate his fascination with accurately representing water and waves.  He recognized water’s elemental connection to life on earth. 

Why it Still Makes Sense

Science bears this out.  Next to air, water is the critical element for proper brain utility.  A 2003 study in the European Journal of Clinical Nutrition demonstrated that mild dehydration impairs cognitive function.  Solid mental acuity relies on consistent and adequate fluid intake.       

How to Do it Today

As you go about your day, keep a bottle of water with you.  Water is best absorbed when consumed slowly, so sip it throughout the day.  Tackle two Da Vinci Diet habits at once by adding some lemon slices or lime wedges for flavor and sensory stimulation!

Genius isn’t reserved for the Da Vinci’s of the world.  By incorporating Leonardo’s research-backed health habits, you can harness the power of connectedness and use your body to feed your mind.  Make a commitment to yourself to use the Maestro’s timeless wisdom, so the next time you need to dig deep for a creative idea or an impressive solution, you’ll be prepared.

Beans That Go KerSNAP…And Other Farm Fresh Foods

By Lisha Ross

Farm fresh. You’ve probably seen the words in your local supermarket. It’s a clever marketing tool, but perhaps a tad dishonest. The truth is, grocery store produce has been chosen for its durability, not necessarily on the quality or flavor. The end result of this picking process is that many superior tasting varietals are unavailable in your local food emporium simply because they are fragile and don’t ship well. 

 Some of the freshest, best tasting produce around comes not from the grocery store, but from local and regional farmers who pride themselves on growing the best while using the most earth-friendly techniques. Mild temperatures and plenty of sunshine make spring the perfect time to seek out these hidden treasures in open air farmer’s markets and relish in the robust flavor profiles of true farm fresh goods.

To Market

Molto Vegas Farmer’s Market, a project of Mario Batali, Zach Allen and Executive Pastry Chef Doug Taylor (7485 Dean Martin, Ste. 106; Thurs. 11 a.m.-4 p.m.), is arguably the best in town, thanks to the passion and energy of Kerry Clasby, self-proclaimed “intuitive forager.” Widely sought after for her finesse as a personal shopper for some of California and Las Vegas’ most talented chefs, she hand selects each vibrant and hard-to-find item at Molto. The selection changes with the season–a great assurance that you’re getting the most flavorful bits–but you can count on finding a sparkling array of citrus, root vegetables, crisp beans, peppers, thistles, tomatoes and rare, heirloom varieties.

Part of the pleasure of a leisurely day at the market is sampling the goods before you buy, and most independent farmers at the market are eager to share. Clasby was happy to peel us a wedge of pink lemon, juicy Kishu tangerine, Page mandarin and Fuerte avocado. Meili Ou of O.U. Nuts darts around all but popping her family’s Pahrump grown pistachios directly into your mouth. And a taste of an impossibly creamy, fresh-made water buffalo mozzarella cheese was too tempting to turn down. Dates from The China Ranch Date Farm, radishes and potted herbs from King Ranch in Arizona, tossed salad tidbits from Kerr Farms in Sandy Valley and wild and cultivated mushrooms are also in abundance.

From south to southwest other farmer’s markets offer their own colorful assortment of goodies, from blood oranges to Peruvian potatoes. Adding to the festivities are vendors carrying everything from fresh baked breads and homemade sauces, to aprons, teas and crafts. Markets around town include Henderson Farmer’s Market (Water Street; Thurs. 9 a.m.-3 p.m.), Gardens Park (10401 Garden Park Dr.; Tues. 4-8 p.m.) and Bruce Trent (1600 N. Rampart Blvd.; Wed. 4-8 p.m.).      

To Farm

You don’t have to leave city life to forage on your own. On the north side of town there are 50 acres of orchards blossoming with apples, pears and peaches that, in the right time of year, can be yours for the picking. A local resource in the truest sense, Gilcrease Orchards (7800 N. Tenaya Way) will open to the public May 8, affording Veganites a rare opportunity to make like hunter-gatherers and pluck their own fruit right off the tree. Also home to a cider mill, they make some of the best tasting cider around. 

Just next door, Sharon and Glen invite you to The Farm (7222 W. Grand Teton Dr.; Sat.-Sun. 9 a.m.-sundown) to shop for produce that Sharon has grown and/or selected from area farms. It’s an excellent family experience, and you’re bound to leave with natural, mostly organic seasonal produce, fresh baked breads, cakes and cookies, fresh eggs, local honey from on-site bees and homemade jellies and jams. Call ahead and see what’s happening this weekend (982-8000); sometimes they even offer pony rides for the kids.

To Table

As you foray into new and interesting taste sensations, you’ll soon realize that the potential for incorporating farm fresh foods into your own diet is tremendous; the impact substantial. Dining becomes experiential and artistic–a theory that Project Dinner Table is taking to the extreme starting April 24th. The jubilant monthly event exemplifies the passions of a sustainable life–community, cuisine made with locally grown ingredients, charity–all while encouraging the simple art of conversation and new friendships.

Tables will be draped with white linens; locations will resonate with a sense of purpose, from orchards and farms to urban and public spaces; threads of conversation will pass between like-minded individuals; food and drink will be consumed merrily. Each family-style dinner will be inspired by the season and prepared in an al-fresco kitchen by a guest chef–could be Todd Clore of Todd’s Unique Dining, Giovanni from Nora’s Wine Bar, or a chef from Wynn or Wolfgang Pucks. Expect to be surprised! During the meal, diners will be introduced to the local products used in each course as well as the purveyor.  A portion of the all-inclusive price of $150 will be donated to a different charity each month. You won’t know exactly what you’re getting into until you get there, but hints will be dropped at www.projectdinnertable.com.

To You

It’s true that some farm fresh products and cuisine come with higher price tags, although you will certainly find items that are fairly inexpensive. We found oranges at 6 for $2.50 in Henderson and Tahitian vanilla beans at 5 for $3 at Molto. No matter the price, when you purchase from local farms and vendors you’re doing yourself, the planet and your fellow man a favor by contributing to the preservation of older, more favorable varieties and supporting local community.

So clink your glasses and celebrate the nectars of the Gods. Meet a farmer and find out where your food is coming from. It will invigorate your palate, your sense of community and pride, your soul–and that’s a promise.

In the Know

There’s a new dog in town. Rruff is the spokes-pooch for a new pet grooming shop called The Dog Wash (9220 S. Eastern Ave. in the Beltway Marketplace next to Chuck E. Cheese). Rruff ain’t woofin’ when he says The Dog Wash offers all the services and products a pet owner needs. Whether you want professional and caring grooming or do-it-yourself washing, The Dog Wash is the place! Rruff can’t stop waggin’ when he sees all the holistic foods and treats, everyday and designer collars and leashes, grooming products and much more. With state-of-the-art tubs, therapeutic Hydrosurge bathing systems and supplies available, The Dog Wash has everything you need for a superior bathing experience for your pet, all at hot diggity dog prices. Call DOG-WASH (364-9274) for more info on self-wash and full service grooming. Walk-ins welcome!

Looking to take the stress out of planning your next event? Let the professionals at It Happens In Vegas plan your party.  It Happens In Vegas is a full service event coordinating and party planning company. Owned and operated by a true Las Vegas native, they pride themselves on their ability to listen to your needs, understand your vision, infuse creative ideas, and work within your budget to create a unique and exciting experience for you and your guests. Birthday, wedding, shower, retirement, Sweet 16, theme party…whatever your occasion, It Happens In Vegas can make it happen. From start to finish, each and every detail will be taken care of, so you can sit back and relax on your big day.  Graduation is just around the corner! Call 204-6500 or visit www.ithappensinvegas.net to get your party started!

Tired of paying high prices for new inkjet and toner cartridges? In some cases, it seems like the cartridges are as expensive, if not more, than the printer itself! Stop spending and start saving up to 80% on your printer supplies at Inkojet (2642 W. Horizon Ridge Pkwy., Ste. A7), where professional refills and cartridges start at $4.99. With over 8 years experience in the business, they’re so sure of their expertise they guarantee you’ll be “100% satisfied or your money back!” All inks and toners are fully tested and 100% guaranteed for color matching and ink capacities. Inkojet also offers a selection of cost effective printers and a large variety of high quality inks sold in bulk. They don’t just refill, they recycle, so you can save money and Mother Earth! Call 878-5757 for info.

Imagine yourself sitting at a bistro table in a quaint café style setting, enjoying delicious, gourmet delights. This is Rachel’s Kitchen (2265 Village Walk Dr., #107.)  Located in The District, Rachel’s Kitchen is a concept created by Debbie Sofer Roxarzade and named for her beloved daughter. Debbie’s dream was to open a restaurant where she could serve fresh, high quality meals with a gourmet twist at a reasonable value. That vision is cooked into every hand-crafted dish on the menu, which features fresh crispy salads with homemade dressings, mouth watering wraps, gourmet sandwiches and signature pastas with unique sauces. For breakfast, enjoy omelets created your own way, freshly baked muffins, scones, fresh juices and fruit filled smoothies. Mimosas, beer and wine are also available. Come see what all the excitement is about. Call 522-7887 and above all, enjoy!

A day at the spa is nice, but let’s get real, who’s got time for pampering? You do! Making busy people beautiful, Arch Pedi Spa (10740 S. Eastern Ave., #100) offers luxurious on-the-go services. The key word is tandem; that’s two technicians caring for you at once so you can save on time, not quality. Services include manicures, pedicures, nail enhancements, head to toe waxing, foot massage and Phytomer and Vie collection facials. Have a grand gala or party to attend? Arch Pedi Spa also offers event up-dos, make-up and styling to transform your look for the big night out. It’s a micro spa with macro efficiency, and the Arch team has been hand selected from all over the country to provide you with the ultimate experience, tailored to your liking. Call 221-ARCH (2724) for appointments.

In case you need another reason to roam the cobblestone sidewalks of Lake Las Vegas and spend an afternoon or evening by the water, Black Pepper Grill (10 Via Brianza) might be just the thing. The newest addition to The Village, Black Pepper Grill boasts an extensive menu of steak, seafood, chops, live lobster, sushi and pasta dishes, all served in an elegant setting. Whether you dine indoors in the dining room or outside on the patio overlooking the lake, the grill guarantees to provide you and your guests with a great view, a great meal, and a memorable experience. Make your next lunch meeting, romantic dinner or family gathering a special one! The entire restaurant and private room are also available for unforgettable weddings, banquets or business meetings. Call 567-9950 for info, or visit www.blackpepperlakelv.com.

Just for Laughs & Giggles – Hermosa Beach, CA

By Aly Wagonseller

When was the last time you laughed?  I’m not talking a wimpy little girlie giggle; I mean tears in your eyes, smile muscles quivering, abs burning as if you’d just survived a sadistic P90X workout, belly kinda laugh?  It’s a sad but true fact that many of us haven’t had a good laugh in awhile.  And, whether it’s due to the monotonous routine of everyday life, a birthday that’s a few ticks higher than you’d like to admit, or a life changing event like the kids flying the coup, if you’re in need of a laugh,  Hermosa Beach, CA is the perfect place to find it. 

 What’s so Funny?

 A pleasant, four hour drive from the Las Vegas Strip, Hermosa Beach is the epitome of a lovely Southern California beach town. Filled with the requisite lot of bathing beauties, amazingly agile beach volleyball players and casual restaurants that offer the simple, yet flavorful cuisine that has helped put California on the culinary map, it may not seem different than any other coastal town along this beautiful stretch of the Pacific Ocean. But look closer and you’ll find that this energetic slice of paradise offers weekend opportunities for some seriously funny encounters that include mad lib people watching, laughter yoga on the beach, and one of LA County’s most famous comedy clubs.

 Say Car Car – Bye Bye

Road trips are always a gas, but finding a locale that allows you to get there on a Friday evening, then valet park the car until it’s time to go home makes for a vacay that’s liberating and spontaneous.  The Beach House at Hermosa Beach (310-374-3001,www.beach-house.com)  is just such a place. Residing in the heart of Hermosa Beach, along the expansive, 26-mile beachfront bike and walking path known as The Strand, The Beach House is a beautiful boutique hotel just one block from Pier Avenue, the hub of Hermosa which houses numerous restaurants, bike rentals and clubs. Each loft style room boasts separate sleeping and entertaining areas, with spacious balconies and either partial or full ocean views.  Best of all, once you’re here, there’s no need to kill that smile buzz by having to navigate the LA freeways; everything you need for a good laugh is a short walk or bike ride away.

Upon check in, you’ll need to stretch your legs, and what better excuse to do so than foraging for happy hour supplies? A two minute walk takes you to the Beach Market (1325 Hermosa Blvd.), a small convenience store stocked with the makings for your favorite libations – from mimosas to martinis. They also carry a modest snack selection, but a quick trip to Whole Foods before you leave town may be in order for more sophisticated palates.  There are plates, glasses, a wine cork, silverware and a fridge all waiting in your room, making it easy to sit back on the balcony and enjoy your bounty. When you’re ready for dinner, venture out for everything from steaks and chops at Union Cattle, tapas found at Mediterraneo, Mediterranean cuisine at Zanes, or Brazilian BBQ at Silvio’s, just to name a few. All are within walking distance, located on either Hermosa or Pier Avenues, or in the Pier Plaza.  For more hotels and restaurants in the area, visit http://abouthermosabeach.info.

 Laugh ‘til You Drop

 You’ve got some laughing to catch up on, and there’s no problem finding it from sun up to sun down here in Hermosa. You must simply first immerse yourself in the frenetic, Southern Californian culture; meaning, let loose, lose your inhibitions, and do as the natives do.

 The Strand

 Start your day off with a bike ride along this expansive, paved ocean side path of…well…shall we say, colorful characters you’ll only see in California.   It’s a gigglefest for the eyes with many donning super tight dolphin shorts and rollerblades, the odd cowboy hat, and quirkily coifed pedigree pooches, but there’s also room for laughing at oneself, especially if you haven’t ridden a bike in a while. The Strand stretches from Torrance to Santa Monica, with Hermosa being somewhat south of the action.  Ride as far north as your legs will take you, passing AVP volleyball action in Manhattan Beach, stunning beachfront real estate along the path to Marina del Rey, and the pinnacle of people watching locales, Venice Beach.  Bike rentals can be found right next to the hotel at Hermosa Cyclery (310-374-7816), and rent for about $20.00 for the entire day.  They also provide combination locks, making it safe for you to leave your bike and lock it up, should you choose to go off the beaten path for lunch.

 Laughter Yoga

Available for advanced booking through the hotel’s spa or directly through Yoga Under the Trees (323-841-3606), laughter yoga isn’t as much about structured poses as it is about simply letting go. You choose the location (the true adventurer plops right out on the beach, in full few of curious onlookers), and an experienced coach, Hilary Kimblin, leads you through scenarios and drills that just plain make you laugh till it hurts. There are only three rules, and they make this form of healthy release a breeze to accomplish: you must maintain eye contact, you can only speak gibberish, and fake laughter is allowed and encouraged. You’ll feel euphoric when you’re done, and the flashbacks you’ll take with you are sure to make you laugh for months to come. (Especially if an onlooker video tapes you with their cell phone and posts it on YouTube!)

 The Comedy and Magic Club

 If you’re a fan of stand-up what better way to end the evening than by seeing one of your favorite comics?  The Comedy and Magic Club (www.comedyandmagicclub.com) is within walking distance of the hotel and has long been know as one of LA’s best comedy clubs, showcasing such talent as Craig Shoemaker, Daniel Tosh, Kathleen Madigan, John Pinette, Sarah Silverman, Roseanne Barr, Robin Williams, Gary Shandling and many more.  Jay Leno performs there almost every Sunday evening, and the small venue lets you get up close and personal to the action. You’d be surprised at whom you’ll find on their calendar, with ticket prices (Daniel Tosh is performing for an unheard of $25.00 pp) being far more reasonable than a Vegas showroom. Book tickets online and get to the venue early, as seating is usually first come, first serve.

So lighten up and get it going on again. Trade in that humdrum you and laugh to your heart’s content in a place that embraces the unconventional.  You’ll feel ready to take on the world, no matter what life brings.

Top Picks for Breakfast, Dinner and Drinks

Don’t miss Good Stuff restaurant, 1286 The Strand, for a fabulous breakfast.  Portions are huge, service is super friendly, there’s outdoor eating with an ocean breeze, and they serve some of the best homemade, green chicken chili verde omelets this side of New Mexico.

Dinner calls for a visit to a local secret haute spot, Chef Melba’s Bistro (310-376-2084), where only fresh, organic or natural ingredients are served in quintessential California fashion. Don’t let the humble décor of this place scare you off, you’ll need reservations for some of the best food in LA county. 

After dinner drinks or a tasty Irish brew on the deck at Hennessey’s (8 Pier Ave.) is a must do for in-depth people watching on The Strand and an incredible Pacific Ocean view.  They also serve mimosas for Sunday breakfast.

Michelle Calica

Liberty High School 

Class of 2010

“Just because you are a character doesn’t mean you have character.” –Winston Wolfe, Pulp Fiction

That quote may be true in the movie, but it’s simply not the case with Liberty High School senior Michelle Calica. Possessing character in spades, she’s one very unique individual, on paper, live and in color. A jack of all trades, master of many, her ability to balance activities from reel to reel is the secret to her success, but not the only reason for her award-winning performance in school and in life. With a style and presence all her own, she’s got the fortitude, intelligence and passion to follow her dreams, and for that, Michelle Calica is – A Step Above.

G.P.A.: 4.72

Sports/Activities:

• Varsity Tennis, 2006-07
• LHS Theatre, 2006-10
• Starring Role–Steel Magnolias (Truvy; 2010
• Starring Role–The 25^th Annual Putnam County Spelling Bee (Marcy Park; 2010
• Cast Member–7 LHS Productions, 9 Shows
• Nevada State Opening Number Performer, 2009
• Thespian Club, 2006-Present
• LHS Varsity Band, 2006-10 & Jazz Band, 2006-08
• LHS Marching Band, 2006/07/09; Section Leader, 2007
• Las Vegas Academy Varsity Band & Symphony Orchestra, 2008-09
• All-State Orchestra Principal Trumpet First Chair, 2010
• Clark County All-District Honor Band, 2007-10
• Las Vegas Youth Philharmonic, 2007-10; Principal Trumpet First Chair, 2009-10
• Varsity Quiz, 2006-08
• AP Biology Club, 2008-09; Vice President
• University of New South Wales Study Abroad Program–Sydney, Australia, 2009
• National Institute of Dramatic Art Study Abroad Program–Sydney, Australia, 2009 

Scholarships/Awards/Community Service:

• Duet Musical Superior Rating–Nevada State/Regional Theatre Conference, 2010
• Group Musical Superior Rating–Nevada State/Regional Theatre Conference, 2010
• Ensemble Superior Rating–Clark County Regional/District Solo and Ensemble, 2009
• Solo Superior Rating–Clark County District Solo and Ensemble, 2007-08
• Honorary Thespian, 2007/08/10
• Most Improved Player–Tennis, 2006
• Academic All-State Tennis, 2007-08St.
• Lucy’s Specialist Catholic School for Autistic Children in Sydney, Australia Volunteer, 2009
• CineVegas Film Festival Volunteer, 2009
• Shade Tree Volunteer, 2008
• Clean a Park Volunteer, 2007
• Trick-or-Treat So Tots Can Eat, 2006/08                                 

Accomplishments Most Proud Of: “I am proud of my accomplishments in instrumental playing, acting and singing. They have given me the confidence to be able to express myself not only on stage, but among my peers and family.”

Part of the Solution: “Young adults face the challenge of finding their passion. Most teens pray for graduation to approach faster, but forget that it is the best time to find who they are. I strive to get people involved in anything they can so they can find the sensation of passion that I was blessed with finding early.”

Michelle on Peer Pressure: “I constantly project my personality. I strongly believe that you should not hide who you are to please others. I always stand up for my beliefs, alone or not, because they are mine and not easily influenced.”

Brittany Moles

Silverado High School

Class of 2010

Silverado High School senior Brittany Moles’ success can be attributed to many things. One is her belief that when you start a job you finish it strong, with every ounce of your ability. It also helps to stay focused, which she does by not allowing outside influences to derail her intentions. She takes pride in her work as well as helping others, spreading that positive vibe around whenever she can. Combining her special brand of community spirit with a strong desire to not merely succeed, but to do so with integrity, Brittany Moles is – A Step Above.

G.P.A.:  4.58

Sports/Activities/Clubs:

• JV Soccer, 2006/07
• Varsity Soccer, 2007-10
• Club Soccer, 2003-10
• Colorguard (Marching Band; 2007-10    
• Class Committee, 2006-10
• Peer Helpers, 2007-10
• National Honor Society, 2007-10

 Scholarships/Awards/Community Service:

• Academic Letter, 2006
• Scholar Athlete, 2007-10
• Nevada All-State Academic Team, 2010
• Adopt a Rescue Pet, 2008-09
• Blanket Making for Safe Nest, 2009
• Catholic Charities, 2009-10
• Las Vegas Santa Run for Opportunity Village, 2009
• Miracle Minute for Haiti, 2010
• MLK Painting Senior Homes, 2010
• Polar Plunge for Special Olympics, 2009
• Prestige Assisted Living, 2008-09
• Relay for Life, 2007-10
• The Animal Foundation, 2009-10
• Tutoring at Aggie Roberts Elementary School, 2010
• United Services Blood Donor, 2009-10
• World Water Day, 2009

Goals & Aspirations: “My goals for the future entail attending Northern Arizona University to major in Hotel/Restaurant Management and ultimately have a career in convention planning.  In college, I want to get good grades and be involved in student government and community service organizations.  I hope to make my family proud.”

Accomplishments Most Proud Of: “I am most proud of becoming Silverado”s National Honor Society President.  It was something that I strove to be, and I feel like I have made a difference in the club by involving it in many volunteer activities, thereby helping the community.”

Brittany is Successful Because: “I am successful because I am hard working, highly dependable, extremely persistent and dedicated.  I try to never move on from a task unless it is complete.  Also, I believe I am successful because of my parent”s help and support in everything I do.”

Fabiola Pachas

Henderson International School

Class of 2010

 The world is Henderson International School senior Fabiola Pachas’ oyster, and she is but a pearl in the middle. That she’s willing to work hard for what she wants, is supportive of others, cares deeply for her family and will accept nothing less than her best is obvious, but her uniqueness comes from more complex workings within. Her true beauty is in her resilience; her ability to overcome adversity and still have the energy to put her hopes and dreams on the table, set aside fear and reach for the stars. For that, Fabiola Pachas is – A Step Above. 

G.P.A.:  3.76

Sports/Activities/Clubs: 

• Varsity Softball, 2006-09
• Varsity Cheer/Dance, 2006-10
• Varsity Volleyball, 2007-10
• Varsity Girls Basketball, 2008-09
• Choir, 2006-08
• HIS Production–The Roar of the Greasepaint The Smell of the Crowd (Kid & Choreographer; 2006
• Starred in Grease (Cha-Cha & Choreographer; 2007
• Dance, 2008-Present      
• Student Council, 2007-Present
• Student Body President, 2008-Present
• 10^th Grade Class Representative, 2007-08

Scholarships/Awards:

•  Behnaz Salimian Student Service Award, 2009
• Female Athlete of the Year, 2009
• Janet Smith Scholar, 2007
• Henderson International Award, 2009
• Most Improved–Varsity Volleyball, 2008; Varsity Softball, 2007
• Most Valuable–Varsity Volleyball, 2008-10; Varsity Cheer, 2006-10; 1A All League First Team Volleyball, 2009
• All Tournament Player–Volleyball, 2009
• Team Captain–Varsity Cheer, 2007-10; Varsity Volleyball, 2006-10; Varsity Basketball, 2008-09
• Best Dance Performance–NY Theatre Arts Festival, 2006-07
• Best Choreographer–NY Theatre Arts Festival, 2007
• First Place Dance Solo–School Talent Competition, 2010
• Association ANAI Volunteer–Costa Rica, 2007
• Pueblo a Pueblo Volunteer–Guatemala, 2008
• Candlelighters Cancer Foundation Volunteer, 2007-Present
• Nevada Reading Week Volunteer, 2007-Present
• Weekend Emergency Assistance Program Volunteer, 2007-Present
• Volunteer Dance Choreographer, 2008-Present
• Team Black & Blue Non-Profit Organization: Founder of Dance Program, 2007-Present

Goals & Aspirations: “For now, I want to absorb my surroundings and take advantage of every opportunity college will give to me. For the future, my goal is to be an international entrepreneur, like the female Trump, be my own boss and give the world a taste of business that I can bring.”

Accomplishments Most Proud Of: “I was sad coming to my high school because there was no dance program offered. I made a proposal to fundraise for money to hire a dance teacher. Gradually, I brought the dance program to my school and it is one of the biggest achievements I’ve made at my high school.”

Fabiola is Stronger and Wiser Because: “My father was in a surgery malpractice accident when I was nine years old. He’s now paralyzed and brain dead. Becoming a serious competitive dancer helped me get stronger and happier and exposed me to the world in a new way. I could’ve mourned my father, but instead chose to grow up and succeed, because I knew that it is what my father would want me to do; stay happy, strong, and successful, just like he was.”

Megan Smallen

Coronado High School 

Class of 2010

 A “dreamer and writer” since she can remember, discovering her passion was never an issue for Coronado High School valedictorian Megan Smallen. Her journey has purely been a matter of turning dreams into reality. With every accomplishment, scholarship and thoughtful composition, she’s well on her way to doing just that. Along her zestful mission to live, learn and share, she harnesses her talents into stepping stones and focuses in on the adventures ahead. Pausing only to explore and enjoy the sights and the sounds, and never to question her own ability, Megan Smallen is – A Step Above.

G.P.A.: 4.8

Activities/Clubs:

• The Coronado Roar newspaper staff, 2006-10; Editor-in-Chief, 2008-10; Assistant Editor, 2007-08; Opinion Editor, 2007
• Principal Clarinet–CHS Band, 2010
• CHS Wind Symphony & Marching Band, 2006-10; Pep Band, 2006-09
• Clark County Honor Band, 2004-10
• Clark County Solo and Ensemble Festival, 2004-09
• Advanced Music Study (Chamber) Participant, 2006-08
• National Honor Society, 2008-10
• CHS PSAT/SAT Club, 2007-09; President, 2008-10
• National Society of High School Scholars, 2009
• Las Vegas Sun Youth Forum, 2009
• Principal’s Advisory Board, 2007-09

Scholarships/Awards/Community Service:

• Loyola Marymount University Arrupe Scholarship, 2010-14
• UCLA Scholarship Recognition Award, 2010-11
• University of Missouri-Columbia Mark Twain Scholarship, 2010-14
• Ball State University Presidential Scholarship, 2010-14
• High School Journalism Award–3^rd Place for Best Editorial, 2009
• High School Journalism Award–Honorable Mention for Best Newspaper/Standard Format, 2009
• Outstanding Junior Marcher Award, 2009
• Clark County Solo and Ensemble Festival Superior Rating, 2006-09
• National Youth Leadership Conference Nominee, 2006-09
• Student of the Month–Biology, 2007; Social Studies & Foreign Language, 2008
• University of Nevada Las Vegas Future Scholar Award, 2007-08
• Nevada Prize Exam, 2008-09
• Southern Nevada Writing Project, 2009
• Harvard Book Prize Candidate, 2009
• Do the Write Thing to Prevent Violence Challenge Participant, 2006
• Step Out Walk to Fight Diabetes Volunteer, 2008
• Silverman Triathlon Volunteer, 2008
• Henderson Firefighters’ Annual Toy Drive, 2008
• Be the Match Bone Marrow Drive Volunteer, 2010

Goals & Aspirations: “I hope to strengthen my passion for storytelling by studying film and television production and exploring my interests in music, foreign language, and community service. I plan to pursue a career that will allow me to observe and document life while learning about the art of film making.”   

Megan Looks Up To: “My most positive role models, my mother and father honor personal strength, determination, and compassion and have always stressed the importance of seeing the beauty in others.  I am also fortunate to have talented and humorous friends who inspire me to pursue my dreams.”

Part of the Solution: “Pressured by their peers, young adults are suffering the consequences of drug and alcohol addiction.  In the future, I hope to contribute to programs that address alcoholism and drug abuse, stress the importance of a healthy lifestyle, and give teens confidence that everyone has the right to be successful.”   

A Meal with No Rules – Brunch

By Aly Wagonseller

 Ah the contradiction of brunch–not entirely breakfast or strictly lunch, yet always a wonderful excuse for a mid-morning party. It’s a leisurely time to gather with family and friends to savor a hearty meal, sparkling libation and good conversation.  Brunch is the perfect way to set the tone for a relaxing, weekend day to come.

Although there are no rules when it comes to a brunch menu, there are a few things to consider. This is a meal that’s counting for both breakfast and lunch so you don’t want to disappoint your guests with too little variety or not enough to eat. A general rule of thumb for a casual family brunch should present at least one meat or fish selection, an egg dish, one to two side dishes, muffins and a dessert. Think about your menu, paying close attention to the sweet, savory, heavy or light aspects of your food options and providing the proper balance of each. For example, if you decide to serve a weighty Breakfast Torte as your main egg dish, provide contrast by choosing lighter side dishes that might include yogurt with granola or a fresh fruit salad. Conversely, if a rich and creamy Strawberries and Cream French Toast is the main attraction, a savory pairing of sausage and crunchy cottage potatoes might fare better. Most importantly, choose at least a few items that can be assembled or partially prepared the night before. Brunch is about a relaxing morning, hostess included. 

 And don’t forget the bubbly!  Champagne or prosecco are must haves for grown-ups, with sparkling water or cider and 7-Up serving as nice non-alcoholic alternatives. Add frozen peaches and a touch of simple syrup or agave nectar for wonderful bellinis. A splash of orange, passion fruit or pomegranate juice makes flavorful mimosas, or try macerated strawberries with a touch of mint for an interesting departure from the norm.   A nicely stocked lemonade and ice tea bar with fresh fruits and flavored beverage syrups is also a nice idea, especially if there are plenty of kids in attendance.

What a wonderful way to ease into the day. Whether it’s Easter, Mother’s Day, or any Sunday of the week, there’s no better time than now to throw a festive brunch of your own.

Layered Breakfast Torte

Serves 8

1.5 boxes (3 sheets) of puff pastry, thawed then chilled

3 Tbsp butter

10 large eggs

1 Tbsp fresh chives, chopped

2 tsp fresh tarragon, chopped

Pinch of grated nutmeg

1 box frozen spinach, thawed and thoroughly dried

1/2 lb of Swiss cheese, thinly sliced

1/2 pound sausage, cooked, chopped and drained

1 jar roasted red peppers, drained and dried

Salt and pepper to taste

1 egg and 1 Tbsp water, beaten together

Coat an 8 1/2in spring form pan with cooking spray. Roll out one sheet of puff pastry to 1/4in thick and cut out a 9in circle. Place in the bottom of the pan with the extra 1/2in going up the sides. Roll out the second piece of puff pastry to 1/4in thick and cut out an 8in circle; wrap in plastic and refrigerate for later. Roll the remaining sheet of puff pastry to 1/4in thick and cut rectangles out to wrap around the inside of the spring form pan, leaving a 1in overhang at the top. Use water where seams meet, pressing the pastry against the pan for a smooth fit. Cover with plastic wrap and refrigerate one hour.

In a medium skillet, melt butter over low heat. Whisk together the eggs, herbs, nutmeg, salt and pepper. Pour the eggs into the skillet and gently scramble until loosely cooked, (eggs will cook completely in the oven later). Remove from heat, cover and cool completely.

In prepared pastry lined pan, layer half the partially cooked eggs, half the spinach, half the cheese, half the sausage, all the peppers, then the remaining sausage, cheese, spinach, and eggs, in that order.  Spread each layer to the edge of the spring form pan. Fold the puff pastry overhang onto the ingredients. Brush with egg wash, then place the refrigerated 8in circle on top, sealing the pastry along the sides. Cut a vent in the center and place in the refrigerator for one hour or overnight.

Preheat oven to 350°F. Place torte on a baking tray, brushing again with the remaining egg wash. Bake for 1 hour and 15 minutes, or until golden and puffy. Remove from oven and cool to room temperature or the torte will fall apart when sliced. Serve with mustard.

Strawberries and Cream French Toast

Serves 4-6

 1/2 cup chopped pecans

1/4 cup brown sugar

6 Tbsp butter, divided

6 (2″ wide) slices challah or brioche bread 

4 oz cream cheese, softened

4 oz Mascarpone cheese

2 Tbsp powdered sugar  

6-8 large strawberries  

1 cup buttermilk

3 large eggs

1 level Tbsp white sugar

1/4 tsp nutmeg

1/4 tsp cinnamon

1/8 tsp salt

1/2 tsp lemon zest  

Preheat oven to 250°F. Heat pecans, brown sugar and 2 tablespoons butter in a skillet over medium heat. Stir until sugar has melted and pecans are coated and sticky. Set aside on parchment paper.

Slice each piece of bread through the middle, stopping as you near the opposite crust, so as to create a single, hinged piece (much like a clam shell).  Set aside. In a medium-sized bowl, mix cream cheese, Mascarpone cheese, and powdered sugar until well blended. Slice the strawberries to desired thickness. Gently open the “pocket” of each piece of bread, smoothing the cream cheese mixture onto each, creating a thick layer of cream. Place a single layer of strawberries atop the cream, slightly overlapping the berries as you go. Sprinkle with a small amount of the pecans, then close pocket and set aside.

Blend buttermilk, eggs, sugar, nutmeg, cinnamon, salt and lemon zest in a blender. Pour into a shallow baking dish. Melt 2 tablespoons butter in a large skillet over medium heat. Working in batches to prevent crowding, dip (don’t soak) each stuffed piece of bread into the buttermilk mixture, taking care to cover both sides and the edges. Fry in butter, no more than 3 pieces at a time, until golden on both sides.  Place in oven while cooking the second batch of toast. Serve with powdered sugar, additional pecans and strawberries for garnish.  

 Prosciutto Quiche Cups

Serves 4

8 oz sliced prosciutto, slices cut in half

3 eggs

1/2 cup whole milk

1 1/2 oz cream cheese, softened

Dash grated nutmeg

¼ tsp pepper

½ cup grated Swiss cheese

2 tbsp chopped chives

Diced mango and papaya for garnish

Preheat oven to 400°F. Coat a mini muffin pan with cooking spray. Layer two halves of prosciutto over each other and press firmly into each muffin cup, allowing overage to fan outside of each cup.  

Blend eggs, milk, cream cheese, nutmeg and ¼ teaspoon pepper in a blender.  Stir in cheese and chives. Pour into prepared prosciutto cups, being careful to fill only about ¾ of the way full. Bake until puffy and set, about 15 minutes.  Serve with fruit.

Chocolate Toffee Coffee Cake

Serves 16-20

2 cups all purpose flour

1 cup dark brown sugar, packed

1/2 cup sugar

1/2 cup unsalted butter, room temperature

1/2 tsp salt

1 cup Heath toffee chips

½ cup mini chocolate chips

1 cup chopped pecans

1 tsp baking soda

1 cup buttermilk

1 large egg

1 tsp vanilla extract

Preheat oven to 350°F. Butter a 13x9x2-inch glass baking dish. Combine flour, both sugars, butter and salt on low speed until mixture resembles coarse meal. Transfer 1/2 cup butter-sugar mixture to medium bowl; mix in toffee, chocolate chips and pecans. Set aside. Stir baking soda into remaining butter-sugar mixture in large bowl. Add buttermilk, egg and vanilla, beating until just combined.  

Spread batter into prepared pan. Sprinkle with toffee topping. Bake until topping is golden brown and toothpick inserted into center of cake comes out clean, about 35 minutes. Cool completely and cut into squares. May also be made into muffins.

Talk to Me, Baby…American Sign Language for Mom, Dad & Baby

By Lisha Ross

 Imagine if the terrible twos didn’t have to be so terrible? If you knew exactly what your baby wanted, even before the coos and gurgles formed recognizable words. Picture this: just as your baby starts to form that heartbreaking “I need something from you” frown, she puts both hands up and begins kneading the air, like she’s milking a cow. With that simple hand gesture, you can breathe a sigh of relief as you give her what she asked for– a sippy cup of milk. No raging tantrum, no fit of tears, just happy parent/baby time. It is possible, and it’s well within your reach. Though the concept of teaching sign language to hearing babies has been studied for over two decades, it’s now emerging once again as more than just a passing fad. Quite the contrary, contemporary educators, psychologists and researchers are all jumping on the baby sign language wubby wagon with time-tested proof that the practice is helping young children develop socially, emotionally and intellectually.

The Proof in the Pudding Pop

Despite a common misconception that baby sign language delays the development of a child’s verbal communication skills, all studies performed in the last 25 years have been overwhelmingly positive. In a study funded by the National Institutes of Child Health and Human Development, Drs. Linda P. Acredolo of the University of California Davis and Susan W. Goodwyn of California State University studied 140 families with babies that were 11 months old. What they found was that, on average, 24 month old signers were way ahead of the game verbally, scored higher on intelligence tests and engaged in more sophisticated play than non-signing children of the same age. As they grew up, they scored an average of 8 to 12 points higher on IQ tests up to age 8 (the highest age at which these children have been tested thus far).

Additional research by Acredolo and Goodwyn, as well as Marylin Daniels, author of Dancing with Words: Signing for Hearing Children’s Literacy, and Associate Professor Kimberly Whaley found that signing also alleviates tantrums and physical aggression, enhances the child’s vocabulary, improves reading scores later in life and, overall, jumpstarts the intellectual learning process.

Science aside, signing enables a baby to effectively communicate her needs, wants and fears, can help smooth out daily routines, is a fun, physical activity, and most importantly, it can tighten the baby/parent bond. Jennifer, instructor of the Mom and Me Play and Sign class and the Mom and Me Signing Time class at the Helen Meyer Recreation Center says, “Nearly all parents and experts agree that the most significant benefit of signing with a baby is the eye-to-eye, heart-to-heart bonding that occurs while the parent and child share a learning experience together.” Everybody say aaaaaaaaah!

If the research doesn’t convince you, perhaps seeing is believing. Simply do a YouTube.com search for baby sign language. Check out Fireese, whose mother documented her sign language and subsequent verbal progress from one to two years old. At just under one year old, Fireese was able to sign more than 20 words. At 18 months, she was teaching her 6 month old sister signs all on her own.    

Baby Steps

The Mom and Me Play and Sign class starts babies out at 18 months, but there is no reason why you can’t get a head start on the process as soon as your baby is born. Even if they’re not physically capable of making the signs themselves, babies will gradually begin to recognize a connection between a spoken word and a hand signal. You can get started at home with volumes upon volumes of the award-winning “Signing Time” DVDs available at www.signingtime.com.Generally, babies should be able to form signs anywhere from 6 to 14 months, with the majority signing well before one year.

So what about teaching American Sign Language? It’s not as difficult as it may seem, it just takes time and consistency, says Jennifer. Her classes, based on the “Signing Time” DVDs, are all about repetition through songs, stories and games. “If a parent were consistently signing all the newly acquired signs during a six week session, both the parent and the child could learn 30-60 signs,” says Jennifer. “Like all language [acquisition], practice is essential, but can be accomplished naturally as parent and child interact at meal times, play time, bath and bedtime, story time, etc.”

To learn more about Mommy and Me Signing classes at Helen C. Meyer, call 455-7723. Before you know it, your baby will be hand-babbling all day about food, milk, water, juice, crackers, bananas, cereal, grandma, grandpa and many other important aspects of their daily lives. After all, a happy smiling baby is the most precious gift of all.